This is another recipe I have been making for a very long time and love that now i have a platform to share it! I really love puree soups but many do not love the lack of texture they have. in this recipe the soup acts like more of a sauce to hold together and flavor a bowl of brown rice and lentils. Lots of texture and flavor in this meal.
Ingredients:
Sweet potato curry with crispy lentils
Ingredients:
2 sweet potatoes
4 cups water
1 cup coconut Milk
2/3 cup orange juice
1 tbsp Cumin
1 tbsp Coriander
2 tbsp Turmeric
Cayenne to taste (optional, for spicy)
1 Shallot, minced
2 cups Lentils, cooked
3 tbsp Garlic
Cilantro
5 Tbsp Coconut oil
1 Large Yellow Onion, Diced
Salt & Pepper
1 in. piece of ginger, peeled and minced/grated
Olive oil
2 cups brown rice, cookes
Instructions::
Preheat oven to about 400. Toss sweet potatoes in olive oil, salt and pepper. Roast for about 25 mins or until soft.
Saute onion in 2 tbsp coconut oil with cumin, turmeric, coriander, and cayenne (optional) and 2 big pinches of salt for about 4 mins
Add garlic and continue for another 2 mins
Add water, sweet potatoes and coconut milk and stir. Let simmer for about 5 mins.
Ladle contents and orange juice into a blender and Blend until smooth, taste for salt and add more if necessary. Set aside.
To crisp lentils, sauted the cooked lentils with 3 tbsp coconut oil, salt, peper, and the minced shallot for about 6=8 minutes or until crispy.
Serve layering warm brown rice, lentils and curry topped with chopped cilantro!
*Adapted from this recipe.
